22 Nov 2021
Yellow Chicken Adobo is a chicken adobo version that used turmeric instead of soy sauce. Turmeric is a type of rhizome that belongs to the ginger family. It is known as "luyang dilaw" in Filipino.
by Phoebe Chat Legaspi
1 Hr 10 Mins
1 Hr 30 Mins
Step 1 Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
Step 2 Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
Step 3 Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes.
Step 4 Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
Step 5 Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes.
Step 6 Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
Step 7 Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
Do Ahead: Step 8 Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.